Bean and Ham Hock Soup Recipe
Warm and satisfying, this hearty soup is perfect for cooler weather. Smoky ham hocks add depth, while the beans create a creamy, comforting base.
Ingredients
- 1 pound dried beans (such as navy, pinto, or great northern beans)
- 2 smoked ham hocks (or a ham bone with meat)
- 8 cups chicken stock (or water)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Beans
- Rinse the dried beans and pick out any debris.
- Soak them overnight in a bowl of water. Drain and rinse before cooking.
- For a quicker option, use the quick soak method: boil the beans in water for 2 minutes, then remove from heat, cover, and let them sit for 1 hour. Drain and rinse.
2. Cook the Ham Hocks
- In a large pot or Dutch oven, combine ham hocks and chicken stock (or water).
- Bring to a boil, reduce heat, and simmer partially covered for about 1 hour to flavor the broth.
3. Add Vegetables and Beans
- Add the soaked beans, onion, carrots, celery, garlic, bay leaf, thyme, and smoked paprika.
- Stir well and return to a simmer.
4. Simmer the Soup
- Cover the pot and simmer on low for 2-3 hours, stirring occasionally.
- Check the beans periodically; they should be soft and creamy when fully cooked.
5. Shred the Ham
- Once the ham hocks are tender, remove them from the soup.
- Allow them to cool slightly, then shred the meat, discarding the skin and bones.
- Return the shredded meat to the pot.
6. Season and Serve
- Remove the bay leaf and adjust the seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley, alongside crusty bread or cornbread.
Tips
- For a creamier texture, blend part of the soup with an immersion blender before adding the shredded ham.
- Add extra vegetables like potatoes, kale, or spinach for more variety.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
This smoky, savory Bean and Ham Hock Soup is the ultimate comfort food—perfect for cozying up on chilly days!